Hungarian Fish Goulash
A nicely spicy, well-seasoned flavor — just the thing for cold winter evenings! A Magyar (Hungarian) friend of mine shared this recipe with me. I make it in terracotta cookware and use only carp, though really any river fish will do. Carp is a bony fish, of course, but you can either take the trouble to fillet it, or — since this is a relaxed family lunch or dinner, not a fancy spread for company — just take your time and set the bones aside on the edge of your plate as you eat.
Alinka
Recipe author
Hungarian Fish Goulash
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 %
11 g
Fats 39 %
9 g
Carbohydrates 13 %
3 g
136 kcal
GI:
100
/
0
/
0
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fried carp - 196 kcal/100g
- Boiled carp - 102 kcal/100g
- Fresh carp - 112 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Fatback - 658 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Parsley root - 49 kcal/100g
- Marjoram dry - 271 kcal/100g
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Related and additional categories:
- Fast and tasty
- National cuisine
- Soups
- Fish and seafood
- Vegetables
- Spices seasonings spices
- Fats and oils
- Bay leaf
- Marjoram
- Pepper
- Parsley
- Salt
- From lard
- Hungarian cuisine
- Cooking
- Dishes in 30 minutes
- Fish soups
- Soup without potatoes
- Goulash soup
- Fish with vegetables
- River fish
- From carrots
- From onion
- No eggs
- Recipes for lean dishes without butter